Creamy Mushroom Ragu with Polenta
This Creamy Mushroom Ragu with Polenta is made with chanterelle mushrooms, fresh herbs and hearty spices and is perfect for when you're craving a cozy meal.
Yield 2 servings
Ingredients
For the Polenta
- 1 cup Polenta
For the Mushroom Ragu
- 1 whole White Onion
- 2 Garlic Cloves
- 500 g Chanterelle Mushrooms
- 1/4 cup Soy Cuisine
- 3 tbsp Nutritional Yeast
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Fresh Thyme
Instructions
For the Polenta
- Check out the instructions on the package before you start cooking as the cornmeal used will dictate the cooking time and the amount of liquid needed.
- In a large pot, according to the instructions bring the required amount of water to a boil.
- Add in the salt.
- Sprinkle the Polenta into the pot. Use a wooden spoon to stir it into the water. The polenta and water should form a paste after about 2 minutes.
- Keep stirring it with a spoon for about 10 minutes or until the texture is creamy and the individual grains are soft.
For the Mushroom Ragu
- Wash and prepare your veggies. Dice the White Onion and mince Garlic. Slice the Chanterelle Mushrooms.
- Pre-heat a nonstick skillet to medium-high heat. Add 2 tablespoons of water or oil to the pan. Then add in the diced White Onion and minced Garlic. Sauté over medium heat until translucent, about 3 minutes.
- Using the same skillet, add in the Chanterelle Mushrooms. Sauté for 5 more minutes.
- Stir in the Soy Cuisine. Add in the Nutritional Yeast, Salt and Pepper. Stir until the ingredients have combined properly.
- Let it simmer for a few more minutes or until the sauce has thickened noticeably.
- Turn off the heat. Divide the Mushroom Ragu evenly into two bowls. Garnish with Fresh Thyme and serve with the prepared Polenta. Enjoy!